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This healthy Pan-fried Lemon garlic chicken breast recipe is juicy, tender, easy to make, and served over cauliflower rice. Enjoy this low-carb chicken dinner recipe served in just under 30 minutes.
Eating healthy shouldn’t be boring. Cutting down on carbs is the first thing that comes to mind when it comes to planning to eat healthier. This Pan-fried lemon garlic chicken breast is a low-carb perfection made in one pan. Chicken breast seasoning with lemon pepper seasoning, pan-fried on a skillet until tender and juicy, then served over homemade lemon garlic cauliflower rice. The perfect way to add more protein and fiber to your diet without skimping out on taste. Easy to make and ready in just 30 minutes.
Why you will love this lemon garlic chicken breast recipe
- Low carb and keto-friendly: This pan-friend chicken breast recipe is low in carbs and good for those who are on a keto-diet. *
- Easy and quick: Easy to make chicken breast recipe that will only take 30 minutes of your time.
- Hassle free and nutritious: A meal thats made in one-pan and hassle free. Loaded with lean protein and fiber.
Ingredients you will need and substitutes
- Chicken breasts: get boneless skinless chicken breasts. if you prefer to use chicken thighs you can.
- Seasnonings: garlic salt, lemon-pepper
- Flour: use any flour of choice.
- Oil: we used olive oil, you can use avocado oil or any other oil of choice.
- Garlic cloves: use fresh garlic if possible.
- Lemon: you will need the juice and zest
- Stock: we used chicken stock, you can also use vegetable stock
- Cauliflower rice: rice your own, or use frozen pre-packed caulifllower rice.
- Fresh cilantro
How to make this lemon garlic pan-fried chicken breast
Season the chicken with lemon-pepper seasoning and garlic salt, then lightly coat in flour.
Heat half of the oil in a large skillet over medium heat. Fry the chicken breast in two batches until golden brown on both sides, and cooked through. (about 3-4 minutes on each side). Set aside on a clean chopping board, sit for 5 minutes, then slice it.
To the same pan add the garlic, lemon juice, zest, and stock. Bring to a boil and allow it to reduce by half, stirring frequently through the bottom of the pan. Add the cauliflower rice and cook, stirring frequently for 5 minutes, or until tender and flavored.
Return the chicken back to the pan, over the cauliflower rice.
Garnish with cilantro and lemon slices.
Recipe notes and tips
- We recommend you use chicken breast. They are leaner and healthier. But if you must, you can use boneless and skinless chicken thighs.
- Rice your own cauliflower, or to save on time, use pre-packed frozen cauliflower rice. Thaw ahead before using.
- Use fresh lemon if you can. Bottled lemon just doesn’t taste as great.
- If you don’t have chicken stock, use vegetable stock.
- Try to use fresh garlic cloves for optimum flavor. If you don’t have any handy, use garlic powder.
- Store leftovers in a sealed container in the fridge for up to 3 days.
- You may freeze for up to 2 months
- Great for meal prepping
Frequently asked questions
Pan-fry the chicken breast for 3-4 minutes on each side until browned or cooked through. Depending on the thickness of the chicken, it may need another 1-2 minutes give or take. The best way to check if the chicken breast is cooked through is to use a food thermometer on the thickest part of the chicken until it reaches an internal temperature of 165F.
Technically, you can use any pan to pan-fry your chicken. For the best-pan-fried chicken, we recommend you use a cast-iron skillet or a heavy-bottomed Dutch oven.
Olive olive is not recommended for deep frying if that’s what you had in mind. Olive oil has a smoke point of 374–405°F (190–207°C). This makes it a safe choice to pan-fry chicken breast to bites using a pan or skillet.
Other easy chicken recipes you may like
- Greek Chicken Bake
- Creamy Chicken Tortilla Soup
- Air Fryer Boneless Chicken Breast
- Honey Garlic Chicken Breast
- Mediterranean Chicken Skillet
- Chipotle Chicken Skillet
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Pan-fried Lemon Garlic Chicken Breast over Cauliflower Rice
Ingredients
- 1 lb boneless skinless chicken breasts, slices on half lengthways
- 1 tsp lemon-pepper seasoning
- 1 tsp garlic salt
- 3 tbsp flour
- 2 tbsp olive oil, divided
- 3-4 garlic cloves, roughly chopped
- 1 medium lemon, juiced
- 1 tbsp lemon zest
- 1 cup chicken stock
- 4 cups cauliflower rice, fresh or frozen and thawed
- 2 tbsp minced cilantro
- Lemon slices to garnish
Instructions
- Season the chicken with lemon-pepper seasoning and garlic salt, then lightly coat in flour.
- Heat half of the oil in a large skillet over medium heat. Fry the chicken breast in two batches until golden brown on both sides, and cooked through. (about 3-4 minutes on each side). Set aside on a clean chopping board, sit for 5 minutes, then slice it.
- To the same pan add the garlic, lemon juice, zest, and stock. Bring to a boil and allow it to reduce by half, stirring frequently through the bottom of the pan.
- Add the cauliflower rice and cook, stirring frequently for 5 minutes, or until tender and flavored.
- Return the chicken back to the pan, over the cauliflower rice.
- Garnish with cilantro and lemon slices.
Notes
- We recommend you use chicken breast. They are leaner and healthier. But if you must, you can use boneless and skinless chicken thighs.
- Rice your own cauliflower, or to save on time, use pre-packed frozen cauliflower. Thaw ahead before using.
- Use fresh lemon if you can. Bottled lemon just doesn’t taste as great.
- If you don’t have chicken stock, use vegetable stock.
- Try to use fresh garlic cloves for optimum flavor. If you don’t have any handy, use garlic powder.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
